Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) de-seed and tourne vegetables and

de-seed and tourne vegetables and fruit

The usuba is an ideal knife for fine dicing and julienne and brunoise slicing

Kyomen are hand-forged by layering iron and high carbon steel (blue steel) together

06″Bevel Angle Ratio: 55/45*Overall Length: 340mm / 13

54″Cover : Comes with a wooden sayaSpecial Feature: Kyomen

Sakai Takayuki INOX PC Handle Usuba 210mm (8.2″) de-seed and tourne vegetables andUSUBA KNIFE The usuba is an ideal knife for fine dicing and julienne and brunoise slicing. In Japans Kanto region (Tokyo), the usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the kamagata usuba. Both styles cut in the same manner. The usuba is used for katsuramuki, a fundamental Japanese chefs technique to cut paper thin sheets of vegetables (like daikon). HANDLE and BLADE